Why Juice?
You cannot buy freshly prepared vegetable juice in any store at any price... unless they literally juice the vegetables right in front of your eyes and you drink it down before they make you pay for it!. Any juice in a carton, can or bottle has been heat treated and was certainly packaged at least a few days, if not weeks, months or even years ago. This applies to frozen juice, too. So you need one essential and somewhat expensive appliance: your own juicer.
A juicer is not a blender. A juicer makes juice; a blender makes raw baby food. There is nothing wrong with blending your foods. If you found such food to your liking, it would actually be very digestible. However, to make palatable juice you need to extract the fluid part of the vegetable along with the vitamins, minerals and enzymes it contains. Therefore, you need a juice extractor. And we are not referring to a whirl-top orange juicer, either.
Be sure to get a really good juicer. Good juicers make tastier juices, faster. Good juicers also clean up more quickly than cheap juicers. I have no financial connection whatsoever with anyone who makes or sells a juicer. I do not sell juicers, but I sure do recommend owning one. (Okay, I have five. But you’d expect that, wouldn’t you?) I personally like the "Champion" brand juicer. Quick and easy to use and to clean. I’ve had mine for 15 years now and it is used daily. I did buy for an extra blade assembly, but haven’t really needed it yet.
The secret to easy clean-up: The moment you have finished making (and drinking!) your juice, just rinse the cleanable parts with water and set them in a dish-drainer rack until the next use. Soap will rarely be necessary as long as you don't mind the plastic parts of the juicer gradually becoming the same color as your favorite vegetables.
What To Juice
You can juice almost anything you can eat raw. Vegetables are best, especially carrots, cucumbers, beets, tomatoes, zucchini squash, romaine lettuce, sprouts, celery and cabbage. You may juice fruits also, naturally. Freshly made raw apple, grape, and melon juices are delicious. It is not generally a good idea to juice potatoes, eggplant or Lima beans (not that you'd want to.) It is wise to peel vegetables that have been sprayed or waxed, such as cucumbers. Sprayed fruits are also good to peel before juicing. Carrots and other underground vegetables often do not need peeling. Instead, give them a good scrubbing with a nylon-bristle vegetable brush while rinsing under tap water. Beets are the exception. Since beet skins are very bitter, it is wise to peel beets before juicing. A hint to save time: dip the beets for about 20 seconds in boiling water and then peel them... it's much easier.
Your juice will taste the best if you drink it right after preparing it. I mean within moments! Fresh juice contains a great amount of raw food enzymes and vitamins, many of which are easily lost as the juice sits. So don't let it sit! Drink it right down, with the thought that this is unbelievably good for you.
How Much Juice To Drink
Drink as much juice as you wish. Remember that it is a food, not a beverage and that you can have as much as you want. There is little fear of over doing it. It is, after all, hard to hurt yourself with vegetables!
More juicing hints at
http://www.doctoryourself.com/juicefast.html